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Creamy herbed yogurt served with soft-cooked eggs in a bowl.

Creamy Herbed Yogurt and Soft-Cooked Eggs

A quick and nutritious breakfast featuring Greek yogurt mixed with fresh herbs and perfectly soft-cooked eggs.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the herbed yogurt
  • 1 cup Greek yogurt Choose full-fat for creaminess.
  • 1/4 cup chopped fresh herbs (dill, parsley, chives) Mix and match based on availability.
  • to taste salt
  • to taste pepper
For the eggs and serving
  • 2 pieces eggs Soft-cooked for best result.
  • 1 tablespoon olive oil Optional, for drizzling.
  • 2-4 slices toast or bread Hearty whole-grain or sourdough recommended.

Method
 

Preparation
  1. In a bowl, mix Greek yogurt with chopped fresh herbs, salt, and pepper to taste.
  2. In a saucepan, bring water to a gentle simmer.
Cooking
  1. Carefully crack the eggs into the simmering water. Cook for about 6-8 minutes until the whites are set and yolks are soft.
  2. Use a slotted spoon to remove the eggs from the water and place them on a plate.
Assembly
  1. Top each egg with the herbed yogurt mixture.
  2. Drizzle with olive oil if desired, and serve alongside toast or your favorite bread.

Notes

For best flavor, serve immediately. If you have leftovers, store the yogurt and eggs separately in an airtight container in the fridge. The yogurt mixture can last for 2-3 days, but it's best fresh. If pre-cooking, reheat eggs gently.